How to make Kaju Moti Pulao - Rich pulao made with cottage cheese balls and cashewnuts.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cashewnuts (काजू), Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Rice

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Kaju Moti Pulao Recipe Card

Kaju Moti Pulao

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Rice recipes like Ginger Imli Chutney Pulao, Aubergine Rolatini, Lotus Leaf Rice, Rice.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kaju Moti Pulao Recipe

  • Cashewnuts 20-25

  • Paneer (cottage cheese) grated 1 cup

  • Basmati rice soaked 1 1/2 cups

  • Salt to taste

  • Cornflour/ corn starch 3 teaspoons

  • Oil for frying

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Black cardamoms 2

  • Cloves 2

  • Black peppercorns 4

  • Turmeric powder 1 teaspoon

  • Milk 1 1/2 cups


Step 1

Add salt and cornflour to the grated paneer and shape into small marble-sized balls. Heat sufficient oil in a kadai and deep-fry the paneer balls till golden. Drain on absorbent paper. In the same oil, deep-fry the cashewnuts till light golden. Drain on a

Step 2

If you wish you can decorate the paneer balls with silver varq. Heat the ghee in a non stick pan, add the cumin seeds, cardamoms, cloves, peppercorns and turmeric powder. Sauté for one minute.

Step 3

Drain and add the rice and mix. Add one and a half cups water and milk and mix. Add salt and mix. When the mixture comes to a boil, add the fried cashewnuts. Mix and cover the pan and cook till done.

Step 4

Transfer the rice onto a serving plate, garnish with the paneer balls and serve hot.